Biology, Medicine, & Natural Product Chemistry ISSN 2089-6514 (paper) 

Volume 14, Number 2, October 2025 | Pages: 679-683 | DOI: 10.14421/biomedich.2025.142.679-683 ISSN 2540-9328 (online) 
 

 

 

 

Effect of Modified Kimpul Flour Substitution 

and Glycerol Monostearate Concentration on the Physicochemical 

and Sensory Properties of Sweet Bread 

 
Siti Nurlaela Setianingsih1, Rizky Muliani Dwi Ujianti1*, Iffah Muflihati1, 

Fafa Nurdyansyah1, Mega Novita2, Diva Julia Paramita1, Shindi Nofitasari1, 

Dola Mareta Anggarini1, Abdillah Fathan Generus Annajah1 
1Food Technology Department, Engineering and Informatics Faculty, Universitas Persatuan Guru Republik Indonesia Semarang 

2Natural Science Education, Postgraduate Program, Universitas Persatuan Guru Republik Indonesia Semarang 
Jl. Sidodadi No. 24, Semarang, Indonesia. 

 

 

Corresponding author* 
rizkymuliani@upgris.ac.id 

 

 
Manuscript received: 27 June, 2025. Revision accepted: 04 September, 2025. Published: 01 October, 2025. 

 

 

Abstract 

 

Wheat flour is the primary ingredient in sweet bread production, yet its import-dependent supply in countries like Indonesia prompts the 

need for alternative local ingredients. Kimpul tuber (Xanthosoma sagittifolium), rich in carbohydrates, presents a promising substitute, 

though its native starch properties are less suitable for baking. This study aimed to evaluate the effect of substituting wheat flour with heat 

moisture treated (HMT) kimpul flour and the addition of glycerol monostearate (GMS) on the physicochemical and sensory properties of 

sweet bread. A factorial completely randomized design was applied using three wheat-to-kimpul flour ratios (3:1, 1:1, and 1:3) and three 

GMS concentrations (2%, 3%, and 4%). Results showed that higher kimpul flour substitution increased moisture and carbohydrate 

content but reduced protein and fat levels. Textural properties such as hardness and adhesiveness also increased with kimpul content, but 

these were mitigated by the addition of GMS, particularly at 3%. The optimal formulation 1:1 wheat-to-kimpul ratio with 3% GMS 

produced sweet bread with the best overall sensory acceptance. The findings suggest that HMT-modified kimpul flour combined with 

GMS can serve as a functional and acceptable alternative to wheat flour in bread production. This supports food diversification strategies 

and promotes utilization of local tuber flours in bakery applications. 

 

Keywords: glycerol monostearate; modified kimpul flour; physicochemical properties; sensory evaluation; sweet bread. 

 

 

INTRODUCTION 
 

Sweet bread is a widely consumed product and serves as 

an essential source of energy due to its high carbohydrate 

content. Conventionally, sweet bread is produced using 

refined wheat flour, which contains gluten an important 

protein that contributes to dough elasticity and volume 

expansion during fermentation and baking (Irmawati et 

al., 2024; H. Li et al., 2024; Setiyoko & Sari, 2024). 

However, the reliance on wheat flour presents a 

challenge for countries like Indonesia that are dependent 

on imported wheat, prompting efforts to diversify food 

sources by utilizing locally available ingredients (Al 

Ubaidilah et al., 2025; Fetriyuna et al., 2024; 

Ramadhanty, 2025). One such alternative is kimpul tuber 

(Xanthosoma sagittifolium), a tropical plant rich in 

carbohydrates and native to Indonesia. The high starch 

content of kimpul makes it a viable candidate for flour 

production, although its native starch properties tend to 

result in poor processing characteristics, such as high 

gelatinization temperature, limited swelling power, and 

low resistance to acid and shear during baking (Budiarti 

et al., 2022, 2023; Rosida et al., 2024). 

Sweet bread is a widely consumed product and serves 

as an essential source of energy due to its high 

carbohydrate content. Conventionally, sweet bread is 

produced using refined wheat flour, which contains 

gluten an important protein that contributes to dough 

elasticity and volume expansion during fermentation and 

baking (J. Li et al., 2024; Malvano et al., 2024; PS & 

Rosida, 2023). However, the reliance on wheat flour 

presents a challenge for countries like Indonesia that are 

dependent on imported wheat, prompting efforts to 

diversify food sources by utilizing locally available 

ingredients (Khamidah & Antarlina, 2022; Krisbianto & 

Minantyo, 2024; Sulaiman et al., 2021). One such 

alternative is kimpul tuber (Xanthosoma sagittifolium), a 

tropical plant rich in carbohydrates and native to 

Indonesia. The high starch content of kimpul makes it a 

viable candidate for flour production, although its native 

starch properties tend to result in poor processing 

https://doi.org/10.14421/biomedich.2025.142.679-683


 

 
 

680 Biology, Medicine, & Natural Product Chemistry 14 (2), 2025: 679-683 

 

 

characteristics, such as high gelatinization temperature, 

limited swelling power, and low resistance to acid and 

shear during baking. 

In addition to starch modification, the incorporation 

of food additives such as glycerol monostearate (GMS) 

offers another opportunity to improve bread quality. 

GMS is a non-toxic emulsifier commonly used in baked 

goods to stabilize air bubbles, improve dough handling, 

and extend product shelf life (Chen et al., 2024; Karthik 

et al., 2024; Setiarto et al., 2024). It can interact with 

gluten and starch components to create a more cohesive 

matrix within the dough, thereby enhancing the volume, 

softness, and uniformity of bread texture (Ibrahim et al., 

2025; Setiawan et al., 2024). The application of GMS in 

composite flour bread formulations could potentially 

mitigate the textural drawbacks associated with gluten-

free or low-gluten products (Amelia et al., 2024; Azid et 

al., 2025). 

Although various studies have examined the impact 

of either modified starch or emulsifiers on bakery 

products, there remains limited research on the combined 

effect of HMT-modified kimpul flour and GMS in sweet 

bread. Particularly, how the flour substitution ratio and 

emulsifier concentration affect the physicochemical and 

sensory characteristics of sweet bread is not yet fully 

understood (Febriani & Sumarto, 2021; Yahya & 

Hashim, 2023). Understanding this relationship is 

essential for developing bakery products with desirable 

qualities while promoting the use of local, underutilized 

tubers as sustainable food sources. 

This study aims to examine the effect of HMT-

modified kimpul flour substitution and varying GMS 

concentrations on the physicochemical and sensory 

properties of sweet bread. This study is expected to 

contribute to the development of high-quality bread 

products that utilize local ingredients, support food 

diversification, and reduce dependence on imported 

wheat flour.  

 

 

MATERIALS AND METHODS  
 

Materials 

The main raw material used in this study was kimpul 

tuber (Xanthosoma sagittifolium), which was harvested at 

6–8 months of age and obtained from local farmers in 

Salatiga, Central Java. In addition to kimpul tubers, other 

ingredients used in the preparation of sweet bread 

included wheat flour, granulated sugar, salt, margarine, 

powdered milk, yeast, eggs, and glycerol monostearate 

(GMS) as an emulsifier. For the modification process of 

the kimpul flour, supporting materials included aquadest, 

sodium chloride (NaCl), and various packaging materials 

such as HDPE plastic and aluminum foil. Analytical 

grade chemicals, including sodium hydroxide (NaOH), 

concentrated sulfuric acid (H₂SO₄), boric acid, 

hydrochloric acid (HCl), hexane, and Kjeldahl tablets, 

were used for the proximate and physicochemical 

analyses (Diana et al., 2024). 

 

Experimental Design and Setup 

This study employed a completely randomized factorial 

design (RAL faktorial) with two treatment factors: the 

ratio of wheat flour to modified kimpul flour (3:1, 1:1, 

and 1:3), and the concentration of glycerol monostearate 

(2%, 3%, and 4%). Each treatment was carried out in 

triplicate. Laboratory equipment used included a cabinet 

dryer, convection oven, digital balance, sieves (60 mesh), 

baking molds, and standard glassware. The baking was 

conducted under consistent conditions, and evaluations 

were carried out in a food analysis laboratory using a 

texture analyzer and colorimeter to measure physical 

characteristics (Nurislaminingsih et al., 2024). 

 

Preparation of Modified Kimpul Flour and Sweet 

Bread 

Kimpul tubers were first washed, peeled, and sliced into 

thin chips, then soaked in a sodium chloride solution to 

reduce calcium oxalate content. The chips were drained 

and dried in a cabinet dryer at 50°C for 24 hours. Once 

dried, they were ground and sieved using a 60-mesh 

sieve to obtain fine flour. The heat moisture treatment 

(HMT) process was carried out by adjusting the flour’s 

moisture content to 28% through spraying with distilled 

water. The moistened flour was then equilibrated in a 

refrigerator for 24 hours before being placed in a covered 

tray and heated in an oven at 105°C for 5 hours, with 

stirring every 2 hours. After heating, the flour was dried 

again at 50°C for 4 hours, then ground and sieved (Jiang 

et al., 2024). 

Sweet bread preparation involved mixing the dry 

ingredients (wheat flour, modified kimpul flour 

according to treatment ratios, powdered milk, salt, sugar, 

and yeast) before gradually adding eggs, margarine, 

water, and GMS based on the assigned concentration. 

The dough was kneaded until smooth and elastic, 

fermented for a specific period, shaped into molds, and 

baked. All preparation steps were standardized across 

treatments to ensure comparability. 

 

Data Collection and Analytical Methods 

Physicochemical characteristics of the modified kimpul 

flour were measured, including moisture content, 

swelling power, solubility, water absorption capacity, 

and color parameters (L*, a*, b*). The results showed 

that the modified flour had a moisture content of 5.70%, 

swelling power of 0.41 g/g, solubility of 14.19%, water 

absorption of 4.55 g/g, and color values of L* = 83.84, 

a* = 1.67, and b* = 10.35. These measurements indicate 

that the HMT process successfully enhanced the 

functional properties of the flour. 

Subsequently, the sweet bread produced from each 

treatment was analyzed for its proximate composition 

(moisture, ash, fat, protein, and carbohydrate), physical 



 

 
 

 Setianingsih et al. – Effect of Modified Kimpul Flour Substitution … 681 
 

 

color (L*, a*, b*), texture (hardness, cohesiveness, 

adhesiveness), and volume expansion. Sensory 

evaluation was also conducted using descriptive tests that 

assessed aroma, sweetness, softness, stickiness, and crust 

color, following standardized food sensory protocols. 

 

Statistical Analysis 

All data collected from physicochemical, textural, and 

sensory evaluations were statistically analyzed using 

one-way analysis of variance (ANOVA). When 

significant differences were detected (p < 0.05), 

Duncan’s Multiple Range Test (DMRT) was employed 

for post hoc comparisons. The statistical software used 

for this analysis was SPSS version 26. Results were 

presented as mean values accompanied by standard 

deviations to illustrate data consistency across replicates.  

 

 

RESULTS AND DISCUSSION 
 

Result 

Proximate Composition of Sweet Bread 

The proximate analysis of sweet bread showed 

significant variations depending on the ratio of wheat 

flour to HMT-modified kimpul flour and the 

concentration of glycerol monostearate (GMS). As 

shown in Table 1, the moisture content increased with 

higher substitution of kimpul flour. The treatment using a 

1:3 (wheat:kimpul) ratio with 3% GMS recorded the 

highest moisture level (29.48%), while the lowest 

(27.32%) was observed in the 3:1 ratio with 2% GMS. In 

terms of ash content, a steady increase was also observed 

with higher levels of kimpul flour substitution. 

Conversely, protein and fat content decreased as kimpul 

flour levels rose. The highest protein content (10.24%) 

occurred at the lowest kimpul substitution (3:1 with 2% 

GMS), while the lowest (8.40%) was at 1:3 with 3% 

GMS. Carbohydrate content increased alongside kimpul 

flour substitution, peaking at 43.61%. 

 
Table 1. Proximate Composition of Sweet Bread. 

 

Treatment 

(Wheat:Kimpul + 

GMS%) 

M
o

is
tu

re
 (

%
) 

A
sh

 (
%

) 

F
a

t 
(%

) 

P
ro

te
in

 (
%

) 

C
a

rb
o

h
y

d
ra

te
 

(%
) 

3:1 + 2% 27.32 1.21 10.35 10.24 40.88 

1:1 + 3% 28.64 1.30 9.71 9.51 40.84 

1:3 + 3% 29.48 1.41 9.10 8.40 43.61 

 

Physical Texture of Bread 

Bread texture, measured by hardness, adhesiveness, and 

cohesiveness, was significantly influenced by both 

kimpul flour levels and GMS concentration. The bread 

sample with the 1:3 substitution ratio and 2% GMS 

displayed the highest hardness (440.83 g), while the 3:1 

substitution ratio with 4% GMS resulted in the softest 

texture (127.50 g). Adhesiveness followed a similar 

trend, with higher values occurring at higher kimpul 

levels. Cohesiveness remained relatively stable across 

treatments. The Hardness Values of Sweet Bread 

Samples are shown in Figure 1. 

 

 
Figure 1. Hardness Values of Sweet Bread Samples. 

 

Sensory Evaluation of Sweet Bread 

The sensory quality of sweet bread was evaluated based 

on five parameters: softness, sweetness, aroma, crust 

color, and overall acceptance. As shown in Table 2, the 

1:1 flour ratio with 3% GMS received the highest scores 

across most attributes, especially softness (4.6) and 

overall acceptance (4.5). In contrast, the 1:3 ratio with 

2% GMS scored lowest across all categories. 

 
Table 2. Sensory Evaluation Scores of Sweet Bread 

 

Treatment 

S
o

ft
n

es
s 

S
w

ee
tn

es
s 

A
ro

m
a

 

C
ru

st
 C

o
lo

r 

O
v

er
a

ll
 

A
cc

ep
ta

n
ce

 

3:1 + 2% GMS 4.2 3.8 3.9 3.7 3.9 

1:1 + 3% GMS 4.6 4.4 4.5 4.3 4.5 

1:3 + 2% GMS 3.6 3.2 3.3 3.4 3.3 

 

Color and Volume Expansion 

The L*, a*, and b* color values demonstrated that higher 

levels of kimpul flour substitution led to slightly darker 

bread. Bread samples with higher GMS concentrations 

appeared lighter and more uniform in color. Meanwhile, 

volume expansion decreased as more kimpul flour was 

used, with the lowest volume expansion in the 1:3 ratio 

and the highest in the 3:1 ratio. Volume Expansion of 

Sweet Bread Based on Flour Ratio is shown in Figure 2. 

 

 
Figure 2. Volume Expansion of Sweet Bread Based on Flour Ratio. 



 

 
 

682 Biology, Medicine, & Natural Product Chemistry 14 (2), 2025: 679-683 

 

 

Discussion 

The overall results indicate that the substitution of wheat 

flour with HMT-modified kimpul flour significantly 

affects both the nutritional content and physical 

characteristics of sweet bread. The increase in moisture 

and carbohydrate content, alongside the decrease in 

protein and fat, suggests that kimpul flour contributes to 

softer crumb and longer moisture retention, though at the 

expense of nutritional density. From a texture standpoint, 

the absence of gluten in kimpul flour was associated with 

increased hardness and reduced elasticity. However, the 

addition of glycerol monostearate successfully mitigated 

this effect by improving softness and cohesiveness, 

especially at the 3% concentration. This confirms the 

emulsifying role of GMS in stabilizing air bubbles and 

enhancing crumb softness. The sensory evaluation results 

support the instrumental data: the combination of a 1:1 

wheat to kimpul ratio with 3% GMS provided the most 

acceptable bread in terms of texture, appearance, and 

flavor. It achieved a good balance between desirable 

sensory quality and increased local ingredient utilization. 

Color changes and reduced volume expansion were 

expected due to the intrinsic properties of kimpul starch, 

which lacks gluten’s gas-holding capacity. Although 

volume decreased, consumer acceptability remained 

relatively high in the optimal treatment. While the 

findings are promising, limitations include the use of 

only one modification method and the lack of detailed 

microstructural analysis of dough and crumb. Future 

studies should consider comparing different modification 

techniques and including shelf-life testing and consumer-

scale panels for wider validation. In conclusion, HMT-

modified kimpul flour can be effectively used to partially 

substitute wheat flour in sweet bread production, 

especially when combined with 3% GMS. This 

formulation enhances moisture retention and sensory 

appeal while promoting local food utilization. 

 

 

CONCLUSIONS 
 

This study concludes that substituting wheat flour with 

HMT-modified kimpul flour, particularly at a 1:1 ratio 

combined with 3% glycerol monostearate (GMS), 

improves the physicochemical and sensory qualities of 

sweet bread. The modified kimpul flour increased 

moisture and carbohydrate content, while GMS enhanced 

texture and overall acceptability, indicating a successful 

synergy between local starch sources and functional 

additives. These findings highlight the potential of 

utilizing underutilized local tubers like kimpul in bakery 

products to support food diversification and reduce wheat 

import dependency. It is recommended that food 

producers adopt up to 50% kimpul flour substitution with 

3% GMS in sweet bread formulations. Further research 

should explore additional starch modification methods, 

structural and shelf-life characteristics, and broader 

sensory evaluations to support product development and 

commercialization. 

 

 

Acknowledgements: The author would like to thank 

Belmawa Kemendikbud for funding the 2023 Student 

Creativity Program/Program Kreativitas Mahasiswa 

(PKM), also to Student Affairs and PKM Center 

Universitas PGRI Semarang, Faculty of Engineering and 

Informatics Universitas PGRI Semarang for all the 

facilities provided. 

 

Authors’ Contributions: Conceptualization: Siti 

Nurlaela Setianingsih, Rizky Muliani Dwi Ujianti; 

Formal analysis: Iffah Muflihati, Mega Novita; Funding 

acquisition: Diva Julia Paramita; Methodology: Mega 

Novita, Fafa Nurdyansyah; Laboratory: Shindi 

Nofitasari, Dola Mareta Anggarini, Diva Julia Paramita; 

Visualization: Abdillah Fathan Generus Annajah; 

Writing – original draft: Rizky Muliani Dwi Ujianti, 

Iffah Muflihati, Siti Nurlaela Setianingsih; Writing – 

review & editing: Mega Novita 

 

Competing Interests: The authors declare that there are 

no competing interests. 

 

Funding: Belmawa Kemendikbud for funding the 2023 

Student Creativity Program/Program Kreativitas 

Mahasiswa (PKM) 

 

 

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